Kajikit wrote:

> Melba's Jammin' saw Sally selling seashells by the seashore and told
> us all about it on Mon, 17 Nov 2003 22:19:57 -0600:
>
>
>>In article >,
(PENMART01) wrote:
>>
>>
>>>>>Arrowroot is generally at least twice the price of cornstarch and
>>>>>from my one time order from Penzeys I would not buy it again,
>>
>>(snip)
>>
>>>>Thanks, Sheldon. I'll buy a smidgen (a couple tablespoons) at my
>>>>food co-op to try it out.
>>>
>>>Let us know what you think of it.
>>
>>I will.
>
> Arrowroot is supposed to have a much less noticeable taste than
> cornstarch (especially since cornflour/cornstarch is often made out of
> finely ground WHEAT flour nowadays instead of being made from corn.)

It would be absolutely illegal in the US to market wheat as corn.
Cornstarch here is absolutely made from corn.

I can't imagine that any reliable supplier would package wheat as corn
given the sheer numbers of people who are sensitive to gluten and
other fractions of wheat.

> Wheaten cornflour tastes like raw flour unless it is thoroughly
> cooked.

Corn starch gelatinizes up near boiling and is essentially instantly
cooked upon reaching that point. Just the residual heat in the gel
will finish any cooking that's necessary.

> Arrowroot is supposed to not have that raw taste,

Like cornstarch, it gelatinizes at a set temperature point, although
somewhat below corn starch. When it gets there it's likewise
essentially fully cooked.

On your website, you say that corn flour and corn starch are
gluten-free and can be substituted for wheat flour.

Pastorio

> making it
> usable for stuff that isn't cooked as much. We've got some but I've
> never actually tried it - that's just what I was told when I was
> learning to cook!
> (huggles)
>
> ~Karen AKA Kajikit